PARTY FACILITIES
A P P E T I Z E R S
ESCARGOT WITH GARLIC, BUTTER AND PERNOD
8.00
TORTELLINI PASTA WITH PORCINI MUSRHOOM-SMOKED GOUDA SAUCE
8.00
GRILLED SEA SCALLOPS WITH CAJUN SPICE AND CREAM
9.00
NORWEGIAN SMOKED SALMON WITH TOASTED BRIOCHE & CHIVED CREME FRAICHE
8.00
WILD MUSHROOM NAPOLEAN WITH ROASTED SHALLOT MOUSSE
10.00
AHI TUNA SASHIMI WITH GRATED DAIKON AND SOY WASABI SAUCE
9.00
PAN SEARED HUDSON VALLEY FOIE GRAS WITH MADEIRA AND TRUFFLES
15.00
STEAMED MANILLA CLAMS WITH COCONUT MILK, LEMON GRASS AND CHILI
9.00
SAUTEED PRAWNS WITH GARLIC, BUTTER AND LEMON
10.00
PHEASANT PATE WITH PEAR-BLACK PEPPER RELISH
8.00
GRILLED CANADIAN LOBSTER TAIL WITH BRAISED LEEKS AND LIME BUTTER
15.00
S P E C I A L S A L A D S
TRADITIONAL CAESAR SALAD
7.00
MIXED BABY GREENS, PEARS, PECANS, FETA CHEESE, AND CHAMBORD DRESSING
7.00
AVOCADO AND CUCUMBER, BAY SHRIMP, CILANTRO, AND CHILI PEPPERS
7.00
E N T R E E S
SERVED WITH SOUP OF THE DAY AND
SALAD OF MIXED GREENS WITH CHOICE OF DRESSING
S E A F O O D
HERB CRUSTED HALIBUT WITH DILL AND DICED TOMATOES
23.00
BROILED SWORDFISH WITH JALAPENO PEPPERS, LIME AND CREAM
25.00
SAUTEED PRAWNS, FRUIT SWEETENED WITH MILD CURRY AND TOASTED COCONUTS
24.00
STEAMED ATLANTIC SALMON WITH RASPBERRY BEURRE BLANC
25.00
P O U L T R Y
ROASTED DUCK WITH ORANGE SAUCE AND GRAND MARNIER ( FOR TWO )
54.00
OVEN ROASTED FREE RANGE CHICKEN WITH ROASTED SHALLOTS AND CREAM
22.00
GRILLED TOLINAS FARMS QUAIL WITH HONEY-MUSTARD SAUCE
25.00
M E A T S
LOIN OF RED DEER IN CABERNET SAUCE AND TRUFFLES
27.00
GRILLED SPRING LAMB WITH ROSEMARY-ROQUEFORT SAUCE
26.00
MEDALLIONS OF BEEF WITH TWO SAUCES OF HORSERADISH AND THYME
26.00
GRILLED VEAL CHOP SERVED WITH CHIVE-COGNAC REDUCTION
26.00
FILET OF PEPPER STEAK WITH BRANDY AND DEMI GLACE
26.00
ANGUS NEW YORK STEAK WITH BOURBON, THYME AND DRIED FRUIT COMPOTE
26.00
SAUTEED VEAL WITH WILD MUSHROOMS, TOASTED ALMONDS AND BALSAMIC VINEGAR
27.00
GRILLED MEDALLIONS OF ELK WITH MERLOT-BLACK CURRANT GLAZE
29.00
D E S S E R T S
TRADITIONAL CREME CARAMEL WITH PISTACHIO LACE COOKIES
5.00
SEASONAL SORBETS
5.00
CHOCOLATE FRANGELICO PATE WITH ALMOND COOKIES
7.00
WHITE CHOCOLATE CHEESE CAKE WITH STRAWBERRY PUREE
7.00
FRESH BERRIES WITH CREAM GRAND MARNIER IN COOKIE CUP
8.00
CHOCOLATE TRUFFLE CAKE WITH WALNUTS AND CREAM CHANTILLY
7.00
SOUFFLE GRAND MARNIER ( FOR TWO )
15.00
ESPRESSO GELATO PORFITEROLES WITH CARAMEL SAUCE
8.00
NUT CRUSTED POUND CAKE WITH CREME ANGLAISE
6.00
ESPRESSO LAYERED CREAM WITH HAZELNUT MERINGUE
7.00
ASSORTED FRESH BAKED COOKIES AND TRUFFLES
8.00
FOR SELECTIONS OF DESSERT WINES, PLEASE REFER TO OUR WINE LIST
PLEASE ASK ABOUT OUR LOW FAT, LOW CHOLESTEROL PREPARATIONS
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